This makes the creamiest, moist pie totally not like a traditional dry cheesecake! Always impressive and GONE before you know it!
This one was passed on to me by a friend many years ago so I’m uncertain as to its origin.
It is much more moist than a regular cheesecake and has been a favorite for years!
4- 3 oz. packages of cream cheese
2 eggs, beaten
3/4 cups sugar
2 tsp. vanilla
1/2 tsp. lemon juice
Combine all in blender and blend until light and fluffy.
Pour into graham cracker crust: 1 pkg. graham crackers & 1/4 cup melted butter ( you can add a little cinnamon if you like) 2 TBS. of sugar
Blend and press into 9” pie pan. Bake alone for 8 min. or so before adding filling.
After adding filling bake for 20 min. (or until it doesn’t giggle much) at 350 degrees (sometimes I bake 5 or 10 mins. longer)
Remove & cool for 5 min.
Topping: blend 1 cup sour cream with 3 1/2 TBS sugar, 1 tsp. vanilla.
Pour over pie & bake 10 min. more
Refrigerate 5 hours before serving.
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